Coconut and Chocolate Nests

by Pam on April 5, 2012

These chocolate and coconut nests are the perfect treat for your little ones this Easter. These sweet and tasty little “nests” were a cinch to make and, from what I hear, tasted FANTASTIC! I can’t tell you how great it was to see the smiles on my kids faces when they got these for dessert tonight. I am pretty sure they think I am a really cool mom right now.

Pour the chocolate chips into a glass bowl. Place into the microwave and cook for 30 seconds. Carefully stir the chips with a wooden spoon. Place back into the microwave and cook for 10 seconds; remove and stir again. Place back into the microwave and cook for 10 more seconds then remove and stir. They should be melted by now. Be very careful not to overcook the chocolate because it will be ruined.

Pour the chocolate into the bowl with the coconut and stir until evenly coated. Coat a muffin tin with cooking spray. Place a spoonful of the coconut mixture into each muffin cup – I only filled 9 in my tin. I used my pestle (from my mortar and pestle set) to push an indent into the center of each filled muffin cup, making sure not to go all the way to the bottom. Place the muffin tin into the refrigerator for 30 minutes or until set.

Remove from the refrigerator and place the chocolate eggs into the center. Serve immediately. Enjoy!

Side note: Store the extra nests in the refrigerator covered with saran wrap.

Coconut and Chocolate Nests

Ingredients:

Directions:

Pour the chocolate chips into a glass bowl. Place into the microwave and cook for 30 seconds. Carefully stir the chips with a wooden spoon. Place back into the microwave and cook for 10 seconds; remove and stir again. Place back into the microwave and cook for 10 more seconds then remove and stir. They should be melted by now. Be very careful not to overcook the chocolate because it will be ruined.

Pour the chocolate into the bowl with the coconut and stir until evenly coated. Coat a muffin tin with cooking spray. Place a spoonful of the coconut mixture into each muffin cup - I only filled 9 in my tin. I used my pestle (from my mortar and pestle set) to push an indent into the center of each filled muffin cup, making sure not to go all the way to the bottom. Place the muffin tin into the refrigerator for 30 minutes or until set.

Remove from the refrigerator and place the chocolate eggs into the center. Serve immediately. Enjoy!

Those look great Pam. My kiddos would love them too! Hey, I had lunch today with a girlfriend who is going to Boise next month. I said…write this down, because you are going to want to go to this place I heard about from a friend….FORK!!! She is going!